THAI COCONUT CURRY BUTTERNUT SQUASH SOUP

Thai Coconut Curry Butternut Squash Soup image

Categories Squash

Number Of Ingredients 15

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1 tablespoon Canola oil
2 clove Minced garlic
1 piece Small yellow onion, diced
1 teaspoon Freshly grated ginger
1 1/2 tablespoons Thai red curry paste ( Pataks)
2 cups Chicken or vegetable broth
4 cups Butternut squash, peeled, seeded and cubed into 1" cubes
1 can Coconut milk 15 oz
1/2 piece Lime juice
1/2 teaspoon Sriracha ( optional) or sambas ouelek to taste
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1/3 cup Chopped cilantro, to garnish
1/3 cup Unsalted dry roast peanuts, chopped to garnish
4 pieces Naan, on the side

Steps:

Heat the oil in a large soup pot over medium heat. Add in the garlic and onion and sauté until soft and fragrant, about three minutes, stirring often.minutes. Add o
Now add ginger and curry paste. Stir for 3 minutes.Add in the raw butternut squash cubes amd slowly pour in the broth, stirring to combine. Bring to a boil then reduce the heat to a simmer and cover.cook for twenty minutes or til squash is tender. Remove from heat amd let cool for a few minutes.
Pour the soup into a blender in batches amd blend til smooth. Pour the blended soup back into the pot amd reheat. Stir occasionally.
Before serving add lime juice, coconut milk, sambal ouelek, and pepper. Reheat.
Serve with a swirl of coconut milk on top and sprinkle with cilantro